The sunny Italian island of Capri is famous for its Caprese salad, crystal-blue waters, and luxurious resorts. It’s also the birthplace of Torta Caprese. Legend goes, a chef cooking for vacationing mobsters (no pressure) forgot to put flour in his cake. Fortunately, the result was a richly satisfying mistake with a brownie-like texture that delighted his diners.
The flourless Torta Caprese makes an ideal candidate for low-carb keto dessert. It’s already gluten-free, so all we need to do is swap out its modest sugar content with a baker-friendly sugar replacement. I got the best results with Swerve granulated erythritol, but allulose works as well.
So let’s put on our aprons and Capri pants and get a taste of la dolce vita, keto-style. This recipe was inspired by Emiko Davies’ Torta Caprese recipe from Food52.
Chocolate Almond Torta Caprese
1 ¼ cups almond flour1 stick unsalted butter cut into small pieces3 oz unsweetened baking chocolate1 cup Swerve Granular Sweetener½ teaspoon almond extract½ teaspoon salt3 eggs separated, at room temperatureSwerve Confectioners Sweetener
Chantilly Cream Topping
1 cup heavy cream1 teaspoon Swerve Granular Sweetener½ teaspoon vanilla extract
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.